Quiche lorraine!

Ingredients

For the Pastry:

• 1 1/2 cups all-purpose flour
• 8 tablespoons cold butter, cubed
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
• 1 egg for egg wash

For the Filling:

• 6 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• 8 ounces thick-cut bacon or lardons
• 1 cup Gruyère cheese, grated
• 1 shallot, finely minced
• 1/4 teaspoon nutmeg
• Salt and white pepper to taste

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Quiche lorraine, the real french recipe!

Preparation

• Make the Pastry
  Pulse flour, butter, and salt in food processor until crumbly. Add ice water until dough forms. Chill 30 minutes.
• Prepare the Crust
  Roll dough, fit into 9-inch tart pan. Freeze 15 minutes. Blind bake at 375°F for 20 minutes.
• Cook the Lardons
  Cook bacon until crisp. Drain on paper towels. Sauté shallot in a small amount of bacon fat.
• Make the Custard
  Whisk eggs, cream, milk, nutmeg, salt, and pepper until smooth.
• Assemble and Bake
  Scatter bacon and cheese in crust. Pour custard mixture over top. Bake at 350°F for 35-40 minutes until just set but still slightly wobbly.